Baked Black Beans With Sour Cream
|Jalapeno chile||1 , chopped|
|Black beans||1 Cup (16 tbs) (Uncooked)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onions||3 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Chopped cilantro||45 Milliliter (3 Tablespoon)|
|Low fat sour cream||120 Milliliter (1/2 Cup)|
Soak beans overnight in cold water or do a quick soak by bringing them to a boil in water to cover beans, boiling for 2 minutes, covering and letting stand 1 hour.
Drain soaked beans and put them in a large saucepan.
Add enough water to cover generously.
Bring to a boil and simmer uncovered until tender, about 1 1/2-2 hours.
Heat oil in skillet.
Add onions and cook over low heat until soft but not brown.
Add garlic, Chile and 2 tbs chopped cilantro and cook 1 minute longer.
Remove from heat.
Preheat oven to 350°F (180°C).
Drain beans, reserving 1/2 cup cooking liquid.
Put beans in an oiled, small baking dish.
Add reserved liquid and onion mixture.
Bake 30-40 minutes or until liquid is absorbed.
Preheat tostada bowls for 3-5 minutes in the oven and fill with black beans.
Top each serving with 2 tbs sour cream and a sprinkle of the remaining chopped cilantro.